[KYHeirloomer]

I have no disagreement with your basic contentions. And, yes, there is a slew of great information out there from the various diabeties foundations.

But the original post asked for cookbook recomendations. And the fact is, the errors they contain are a problem specifically for the people you describe. I'm a very experienced cook, and most of the time can spot errors when I read a recipe. But somebody who is new to this will only become frustrated if, time after time, they try recipes that don't work. They will, unfortunately, think that they're the ones at fault. Cuz after all, the author has all these great credentials.

In some cases, the recipe is ok in terms of ingredient list and directions. But then you look at the nutritional info. When you read something like an appetiser recipe with 65 carbs per serving, you have to wonder if the authors knows anything about what they're talking about. Or how trustworthy are they if, as is common, they force low carb counts by playing with the serving size; and take a dish that would normally serve 4-6 and identify it as serving 8-10?

These problems are, by no means, confined to diateties cookbooks. It's an on-going problem with cookbook publishing in general (and magazines are even worse). But for the newly diagnosed diabetic, for whom the right/wrong foods can literally be a live-or-die choice, it becomes more significant.

Even scarier, as you indicate, is what happens when you really read labels, and learn what those ingredient lists mean. Good grief! Is there a can of anything in North America that doesn't contain sugar? And does anyone really understand what "net carbs" are?

So me, I'll continue to use all my cookery resources, except diabetic cookbooks. Based on experience, I don't trust any of them. And will bounce everything off the composition of foods database to assure that the nutritional content is what it needs to be.